Basic Cream Pie Filling – a delicious recipe with milk, eggs, sugar, pudding, vanilla, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk all of your ingredients together in a pan.
2
Cook on high until it is almost to a boil.
3
Reduce heat to medium and take off when it has started to boil again.
4
Cool thoroughly with plastic wrap placed directly on top of filling.
5
Spoon into 2 pre-baked and cooled pie shells.
6
Note: Use the flavor of jello pudding to correspond to the pie you are making, banana for banana cream, chocolate for chocolate cream etc. Sliced bananas, coconut, grated chocolate etc. can be added to the filling or the bottom of the shells before adding cream filling.
7
Bonus note: Mix 1 cup Coolwhip with 1 pint of whipping cream after whipping to stabilize the cream. It will taste like fresh cream and will not get watery. You can cover your cream pies in this whipping cream and it will stay nice for as long as the pie lasts.
517
kcal
Calories
14
g
Fat
81
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 cups milk, 2 eggs, 1 cup sugar, 1 (3 ounce) package jello brand pudding (this cannot be the instant kind), and more.
Yes, Basic Cream Pie Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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